Banquet Chef

JOIN LOTTE

LOTTE HOTEL SEATTLE is hiring passionate and talented hospitality professionals to join our next journey in Seattle and share a great story that pursue love, freedom, and life to move the hearts of our guests. We are hiring professionals who are looking for a place that inspires them, challenges them, and makes them proud of where they work.

We invite you to join us today.

Purpose of Position

Reporting to the Executive Chef, this position oversees the banquet culinary team and all banquet culinary operations. The Banquet Chef leads the planning, prep and execution of all banquet culinary production.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education: High School diploma, culinary degree preferred.
• Experience: Previous experience organizing and executing banquet functions of over 100 guests preferred. Ideal candidate has worked multiple events at one time. Fine dining restaurant experience is an asset.
• Strong culinary knowledge.
• Proven history of culinary leadership and willingness to work side by side with team members.
• High level attention to detail.
• Excellent organizational skills.
• Possess a gracious, friendly, and fun demeanor.
• Ability to multitask, work in a fast-paced environment and have a high-level attention to detail.
• Strong verbal and written communication skills in English.
• Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management principles, communication, administrative skills and the ability to make sound and timely business decisions.
• Results oriented with the ability to be flexible and work well under pressure.
• Excellent interpersonal skills with strong written and verbal communication abilities.
• Ability to work a flexible schedule: weekends, holidays, AM, PM, overnight and overtime when needed.

Specific Job Knowledge, Skills and Abilities

• Must have fluent English skills to serve guests and make reports.
• Must be a good communicator.
• Must be able to train and make reports.
• Must show basic computer proficiency such as with MS Word.
• Must show understanding of, and proficiency in, equipment and fixtures used in the operation of a kitchen.
• Must be knowledgeable about applicable laws regarding the operation of hotels and restaurants.

Certificates, Licenses, Registrations

• Food handler card or local equivalent

Essential Functions

• Lead and supervise the quality/quantity of the food offered, as well as coordinate the production as it relates to all banquets.
• Review all banquet event orders to ensure all menu items and set-ups are prepared.
• Conduct daily shift briefings to culinary team members.
• Assist in the development of new banquet offerings and displays.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new team members.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Maintain positive and productive working relationships with other employees and departments.
• Adhere to hotel grooming standards at all times.
• Use professional and polished language in all written and oral communication.
• Lead with passion and enthusiasm with a commitment to excellence.
• Follow department policies, procedures and service standards.
• Follow all safety policies.
• Oversee the selection, training and development of all team members to ensure timely recruitment and career growth.
• Provide coaching and feedback to supervisors and team members to effectively manage performance. Prepare and present annual employee performance evaluations.
• Oversee for cleanliness, organization and housekeeping/maintenance standards.
• Stand for an extended period of time or for an entire work shift.
• Maintain proper posture while at the desk and work area.
• Enter and locate work-related information using computers.
• Actively promotes a safe work environment
• Participates in weekly F&B management meetings.
• All other duties as assigned by the Executive Chef.

Supportive Roles

• Maintain a close, cooperative relationship with other departments to guarantee effective communication.
• Supervise employees' compliance with sanitation, cleanliness, fire prevention, health and safety standards.
• Supervise and maintain the availability, cleanliness and tidiness of items used in the department.

Policies and Procedures

• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of proprietary materials and information.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

BENEFITS AT LOTTE:

• Competitive wages
• Medical, Dental, and Vision plans that become available on Day 1 of employment
• Retirement Savings Plan (401k) with company matching
• Two weeks of Vacation Days
• Nine paid Holidays
• Three Personal Days to use every calendar year
• Public Transportation Discount (ORCA)
• A rich culture of Team Member Recognition
• A Learning and Development program for our top performers